Back-to-school time is here, and "Good Morning America" food editor Sara Moulton has five quick, inexpensive meals that parents can make for their children's lunches. Brown bagging just got a whole lot better! Check out these simple lunchtime meals and check out the "GMA" recipe archive for more breakfast, lunch and dinner ideas.
Bring a large pot of salted water to a boil.
Make the sauce: Combine the peanut butter, hoisin sauce, scallions, lime juice, soy sauce, ginger, toasted sesame oil and hot sauce to taste in a food processor and purée until smooth.
Add the fettuccine to the pot of water, stir and boil for 8 to 10 minutes or until al dente. Set aside 1 cup of the pasta cooking liquid, drain the pasta and combine with the sesame peanut sauce, the reserved cooking liquid, chicken and peas and stir well. Courtesy of Sara Moulton
8 frozen plain or whole grain toaster waffles, unthawed
1 tbsp. Dijon mustard (optional)
1/2 lb. sliced deli ham
1/2 lb. cheddar, thinly sliced
4 tbsp. unsalted butter
Place 4 of the waffles on a work surface. Spread with the mustard (if using).
Top with the ham, Cheddar, and the remaining waffles. Spread the top of each sandwich with 1/2 tablespoon of the butter.
Melt the remaining butter in a large non-stick skillet over medium heat.
Place the sandwiches in the skillet, buttered-side up. Cook, pressing with the back of a spatula and turning occasionally, until the cheddar melts and the waffles are golden, 3 to 4 minutes per side.
You can also try with...
Turkey, mozzarella and honey mustard
Jelly and scrambled eggs w/ Swiss cheese
Courtesy of "Real Simple; Meals Made Easy"
Courtesy of USA Today
Preheat oven to 400 degrees F. Place the flour mixture in a shallow bowl, the egg mixture in a second shallow bowl, and the cornflake or Triscuits crumbs in a third bowl. Dip the chicken first in the flour mixture, then in the egg mixture and finally in the crumb mixture. Put the coated chicken on a baking sheet coated with vegetable oil spray. Bake on the middle shelf of the oven for 15 minutes. Let cool completely, chill and pack for lunch with a small container of bbq or ranch sauce.
Courtesy of Sara Moulton